Gnocchi and Pointed Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small pointed cabbage, approx. 400 g
- 1 medium onion (s)
- 200 g meat
- 300 g nocchi (e.. freshly prepared `Dieters Gnocchi`)
- 50 g parmesan cheese
- 2 tablespoon olive oil
- 50 ml white wine, dry
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the pointed cabbage, remove the stalk and remove the outer leaves. Halve the pointed cabbage and cut into strips that are not too narrow. Dice the onion and finely grate the parmesan.
- Heat the oil in a pan. Sauté the onion in it until translucent. Add the meat, crumble a little, fry. Deglaze with the wine and add the cabbage. Briefly sauté the cabbage until it is soft. Cook the gnocchi according to the instructions and add to the cabbage in the pan. Stir in the parmesan, season with salt and pepper. Serve.
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